Pages

Tuesday, May 17, 2011

Baked Fish Sandwiches with Modern Coleslaw

Hi!!! *waving* Do you remember me? Well I’m back with a whole bunch of recipes to be posted and some fun stuff about the all the cool things I have been doing. I need to pace myself though. It’s been a while and I need to inch back in slowly…
To start I am giving you a recipe that has become one of our favorites. So much so that in the past 2 weeks I have made it 2 time with different fish just to see how I liked it! This recipe can also be made in about 30 minutes making it a real winner in my books!!!
My sister first made this for me when I was up in Toronto mid April for the girls Spring Break. She got it from the LCBO Food & Drink Magazine. Unfortunately we don’t get the magazine here in the US but we can get the recipes online.Baked Fish Sandwiches with Modern Coleslaw (adapted from LCBO Food & Drink Winter 2011)
Serves 4
1 lb haddock or red snapper fillets, cut into 3- to 4-inch pieces (I used the frozen cod and tilapia from Costco and just used 4 pieces thawed.) ½ cup flour seasoned with salt and pepper 1 large egg beaten with salt and pepper ½ cup dry plain bread crumbs 1/2 cup panko 1 Tbsp chopped parsley
preheat oven to 425F

2. Place fish on a parchment lined baking sheet and bake in oven until golden brown. This should be about 10-20 minutes (I know that’s a huge range there but it will al depend on how thick you fish is).
3. Serve the fish in a soft roll (I used the sandwich thins) with tartar sauce and modern coleslaw (recipe below) right on the roll.Modern Coleslaw (adapted from LCBO Food & Drink Winter 2011)
2 cups slivered napa cabbage (I used regular cabbage) 1 cup julienned English cucumber (regular cucumber – English Cuke is about $2.50 here!!!) 1/2 cup slivered red onion 2 tbsp slivered basil (I used 1 tsp dried basil leaves) 2 tbsp rice vinegar (I used seasoned rice vinegar) 1 tbsp olive oil Salt and freshly ground pepper
Combine cabbage, cucumber, onion and basil in a large bowl. Sprinkle with rice vinegar and olive oil and season with salt and pepper to taste. Serve on top of fish sandwich.